spicy kim chi soup

We just returned from the most fabulous family trip. My parents generously invited us to stay in a home they'd rented right on a lagoon in Akumal, Mexico.

And when we weren't exploring the tidal pools,

reading under the palapa,

visiting Mayan ruins,

walking to the beach,

relaxing in a hammock,

or spotting iguanas, searching for fossils, trying to open coconuts, and making palm frond crowns,

 we were eating.

The food was amazing.

But after the last margarita had been enjoyed,

the vacation wrapped up, and we begrudgingly traveled home. That first day back in CT, I craved something detoxifying, light, flavorful and easy. Something that I could make a big pot of on Day 1 and enjoy all week, as I moved through a mountain of laundry, mail, and the misc to-do's of a week away...

Spicy Kim Chi Soup
(serves 6-8, will keep for several days in the fridge, but will not freeze well)

2 T olive oil (or your favorite oil)
1 onion, thinly sliced
2 zucchini, thinly sliced
32 oz kim chi, not drained (I like the radish one from Sunja)
2 quarts organic veggie broth (I like this brand)
16 oz smoked tofu, cut into 1/2 inch chunks (I like this brand)

In a large pot, sauté the sliced onion and zucchini over medium-high heat until beginning to brown. Add the kim chi and all the fermenting liquid from each jar {just dump the contents of each jar right in the pot!}, the veggie broth and the smoked tofu. Stir, then lower the heat to a simmer and let the soup do its' thing (uncovered) for about 30 minutes, or until flavors are melded and veggies are soft. Serve warm. 

 This was the perfect re-entry meal from vacation. In fact, it's become one of my favorite soups to make and have on hand for easy lunches during the week. I hope that you enjoy this zesty soup as much as I do!